Mom's Anise Biscotti
(from Kristin Berger)
Story:
When I was a little girl in suburban Detroit, waiting like a decaffeinated monkey for Christmas, my mom would bake a batch of biscotti. The whole house filled with its warm, toasty smell. As they were cool enough to eat, I would take a few and curl up in some corner with a book... Little House on the Prairie, The Chronicles of Narnia, Nancy Drew, Judy Blume.... and miraculously I would be a chilled-out book-worm, barely noticing sleigh-bells in the snow. Even now when I bake these up, I want to curl up with a good book that lets me travel far away... the anise scent, however, always brings me back home.
Ingredients:
1/2 pound butter/margarine
2 c. sugar
6 eggs, beaten
6 c. flour
1/4 t. salt
5 t. baking powder
1 t. vanilla extract (or 1/2 t. vanilla, 1/2 t. lemon or almond extract)
2 t. anise extract
2 c. slivered almonds (optional)
Directions:
Cream butter. Add sugar. Add eggs -- cream well. Add salt, baking powder, extracts
and flour. Add almonds. (You will, after about 4 cups of flour, need to turn off your mixer, park your rings, and mix by hand. My mother burnt out many a mixers' motors with this
recipe!). Divide into 4 parts -- form 2 long longs on 2 greased cookie sheets (you may want
to wet your hands so the dough wont stick to them).
Bake @350 degrees for 25-30 minutes. Cut into 1-inch strips. Flip strips onto their sides and bake for 5-10 minutes. Flip to other side and bake for 5-10 minutes. Cool on rack immediately. Biscotti keeps well stored tightly in a tin.
Eat warm with tea and don't forget to have a good book and blanket ready!!
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